This Roasted Chicken Breast recipe with Red Potatoes, Roma Tomatoes and Asparagus is the perfect dish to make since you only use one pan and and all the ingredients are healthy!

Roasted Chicken Breast with Red Potatoes, Roma Tomatoes and Asparagus

• 2-3 lbs. boneless/skinless chicken breast, cut into 2-inch pieces
• 2 lbs. red potatoes, cut into 2-inch chunks (about 6-7 potatoes)
• 1 1/2 cups Roma tomatoes, chopped (about 3 tomatoes)
• 1 bunch asparagus, washed, trimmed and cut into 1-inch pieces
• 1/2 tsp. dried basil
• 4 cloves garlic, thinly sliced
• 3 Tbsp. extra virgin olive oil
• 1/2 tsp. thyme
• 1/8 tsp. black pepper

Preheat oven to 400° and spray a 9×13 baking dish with cooking spray.

Wash the asparagus by rinsing under cool water or by swishing it in a bowl of cool water to remove grit from the heads of it. Dry the spears between two kitchen towels or a couple of paper towels. Then snap off the bottom inch or so using your fingers. The stems will naturally break where the tough woody part ends and the tender stem begins. Cut the spears into one-inch pieces.

Wash the tomatoes and potatoes and cut into chunks.

Peel the garlic cloves and cut into thin slices.

Take the chicken breasts and trim away any fat, cut into two-inch pieces.

Put the chicken pieces, chopped tomatoes, potatoes chunks, sliced garlic and asparagus pieces in the 9×13 baking dish.

In a small bowl, add the basil, thyme, black pepper and olive oil, mix well.

Pour the mixture over the chicken, vegetables and garlic and mix together well.

Put in the oven and bake for 20-30 minutes or until chicken is no longer pink and potatoes are tender. Stir the mixture occasionally so everything gets done baking.

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